3. amaranth patty with roasted sweet potato and red onions - amaranth contributes to a soft and sticky texture and has a wonderful nutty taste.

4. oven braised fennel slices.

5. cranberry ketchup - the cranberries contribute to an intense color and sour taste when tomatoes are out of season and don't have much flavor.

instructions for making 4 burgers on 2 consecutive nights, total prep time 2 1/2 hours:

I. day one

1) make an amaranth porridge that will bind the patty:bring 100 g amaranth with 300 ml vegetable broth to a boil.turn the heat to the minimum and allow the amaranth to simmer for another 20 minutes.turn the heat off and let it sit.

2) make the dough for the burger buns:in a bowl mix180 g whole spelt flour, 70 g all purpose flour, 2 tsp dry yeast, 1 tsp salt, 2 tsp sugar well with a whisk.in a cup mix 150 ml cold water and 3 tbsp olive oil and pour it over the flour.knead the dough well for about 5 minutes. cover the dough in a bowl with a plate and let it ferment in the refrigerator until the next day.